There is nothing quite like an Australian summer. The days feel endless. The beaches are alive. The air carries that familiar scent of sunscreen and salt. But more than anything summer is about mangoes. When trays of Kensington Prides also called Bowens or Calypsos appear at supermarkets and roadside stalls you know the festive season has truly begun.
If you are hosting a BBQ a Christmas lunch or simply craving something cool after a sticky humid day choosing a dessert that suits everyone can feel hard. This vegan mango coconut mousse solves that problem beautifully. It is dairy free gluten free refined sugar free and still tastes rich and indulgent. It delivers tropical summer vibes without the heaviness of traditional cream based desserts.
Whether you are confident with plant based cooking or just want a mango vegan dessert that keeps dairy intolerant guests happy this recipe quickly becomes a favourite.
Why This Recipe Works
This is not just another fruit dessert. It is a smooth airy mousse that genuinely rivals classic dairy versions.
- Texture: Using good quality coconut cream creates a light fluffy cloud like texture that melts in the mouth.
- Simplicity: No oven needed. This is a true set and forget dessert that fits perfectly with relaxed Aussie entertaining.
- Allergy Friendly: It suits vegans coeliacs and anyone avoiding lactose without compromising flavour.
The Secret to the Perfect Vegan Coconut Mousse
The heart of this recipe is the coconut mousse base. Temperature makes all the difference. In Australian heat coconut fat melts quickly. For that whipped cream texture always use full fat coconut cream not coconut milk and chill it overnight. This separates the thick cream from the coconut water giving you a stable mousse that holds its shape.
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Ingredients Notes Australian Market
- Mangoes: Choose the most flavour packed variety you can find. Kensington Pride is the flavour champion in Australia though R2E2 and Honey Gold work well too. Make sure they are fully ripe soft fragrant and juicy.
- Coconut Cream: Brands from Coles or Woolworths like Ayam Premium or Kara work reliably. Avoid light versions as they will not whip properly.
- Sweetener: Pure maple syrup or agave blend smoothly into the mousse. If you want a bright white coconut layer icing sugar works but maple adds gentle caramel notes.
- Lime: A small squeeze of fresh lime balances the richness of coconut and lifts the mango flavour.
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Recipe. Tropical Layered Vegan Mango Mousse
This recipe serves four people. It is designed for clear glasses so the vibrant mango and creamy coconut layers really shine.
CookTime and Prep Details
- Prep Time: 20 minutes.
- Cook Time: 5 minutes optional reduction.
- Chill Time: 4 hours minimum.
- Total Time: 4 hours 25 minutes.
Ingredients
- 2 large ripe mangoes about 500g flesh.
- 2 cans full fat coconut cream 400ml each chilled overnight.
- 3 tablespoons pure maple syrup adjust to taste.
- 1 teaspoon vanilla bean paste.
- 1 tablespoon lime juice.
- Optional garnish: toasted coconut mint leaves or passionfruit pulp.
Instructions
1. Prepare the Mango Puree
Peel and chop the mangoes. Add the flesh to a blender with lime juice. Blend until completely smooth.
- Pro Tip: If your mangoes are very juicy the puree may feel thin. Simmer it gently for five minutes to reduce liquid and intensify flavour. Let it cool fully before using. This helps the vegan mango dessert hold its shape.
2. Whip the Coconut Cream
Remove the chilled coconut cream cans without shaking. Open carefully and scoop only the thick solid cream into a cold mixing bowl. Save the coconut water for smoothies.
Using an electric mixer whip for three to four minutes until soft peaks form similar to dairy cream. Add vanilla and maple syrup then whip for another minute. You now have a silky vegan coconut mousse.
3. The Mango Moose Fold
Choose the finish you prefer.
- Option A (Marbled): Gently fold half the mango puree into the whipped coconut cream. Stop early so you keep beautiful yellow and white swirls.
- Option B (Layered): Keep the coconut mousse plain. Spoon mango puree into the base of serving glasses. Add a thick coconut layer then finish with more mango.
Note: Some people search for mango moose instead of mousse. You are still in the right place. This version is thick creamy and spoonable not runny.
4. Chill and Set
Divide the mixture between four glasses or jars. Refrigerate for at least four hours. As it chills the coconut fat firms up giving that classic mango coconut mousse texture.
5. Serve
Just before serving add toasted coconut for crunch or a spoon of passionfruit for extra zing.
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Nutrition Information
Estimated per serving based on four servings.
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 28g |
| Sugars | 22g (mostly natural fruit sugar) |
| Fat | 25g |
| Saturated Fat | 22g (from coconut) |
| Protein | 3g |
| Fiber | 4g |
Note: The fats here are mainly medium chain triglycerides from coconut which are metabolised differently from animal fats.
Conclusion
This summer leave behind heavy puddings and dairy packed desserts. This vegan mango coconut dessert celebrates Australian mangoes in the freshest way possible. It is bright light and quietly impressive. Whether you serve it as a stylish parfait or simply call it the best mango moose you have ever tasted it will vanish from the table fast.
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